USDA/ADE Rules and Regulations for Salad Bars in Schools

Size: px
Start display at page:

Download "USDA/ADE Rules and Regulations for Salad Bars in Schools"

Transcription

1 USDA/ADE Rules and Regulations for Salad Bars in Schools

2 Healthy Hunger-Free Kids Act of 2010 Offering fruit & veggies every day Increasing whole grain-rich foods Providing only low-fat or fat-free milk varieties (flavored fat-free only) Serving appropriate calories and portion sizes based on age of children Reducing saturated fat and sodium

3 Salad Bars in Schools Benefits Creating a Salad Bar The New Meal Pattern Incorporating Salad Bars as part of a Reimbursable Meal Point of Service

4 Benefits of a Salad Bar for a Child Increased consumption of fruits/veggies When offered choices, children respond by trying new items Personal experience about choices Decisions carry over outside of school

5 Creating a Salad Bar Serving Options: Self-service vs. assisted service Salad bar incorporated into the serving line as part of a reimbursable meal Salad bar outside the serving line with a monitor Salad bar outside the serving line as an addon to the meal Everything depends on the four S s: schools, space, staff, students

6 Salad Bars Outside of Lunch Service Fresh Fruit and Vegetable Program Breakfast and After-School Snacks Taste-testing events

7 Reimbursable Meals & Salad Bars Must meet meal pattern requirements Serve Only Offer vs. Serve Accurate Point of Service Production Records

8 New Meal Pattern Weekly/Daily requirements for: Fruits (cups) Vegetables/subgroups (cups) Grains (oz eq) Meats/Meat Alternates (oz eq) Fluid Milk, Low-fat/Fat-free (cups) Must offer all 5 components, students must take fruit or veggie component

9 Grade Groupings for New Meal Pattern: Grades K-5 Grades 6-8 Grades 9-12 There is a small overlap in K-5 and 6-8 for calories, grains, meats/meat alternates, sodium

10 Fruits (cups) Weekly (daily) amounts required to be offer per child: Grades K Offered 2 ½ (1/2) 5 (1) Serve only ½ 1 OVS ½ ½ ¼ cup dried fruit counts as ½ cup

11 Vegetables Grade Groups: K Weekly (daily) 3 ¾ (3/4) 5 (1) Serve only ¾ 1 OVS ½ ½ Vegetable Subgroups (cups) Weekly Amounts: Dark Green ½ ½ Red/Orange ¾ 1 ¼ Beans/Peas(legumes) ½ ½ Starchy ½ ½ Other ½ ¾ Additional Veggies 1 1 ½ 1 cup raw leafy greens counts as ½ cup

12 Grains (oz eq) Weekly (daily) amounts required to be offer per child: Grades K (1) 8-10 (1) (2) Minimum At least half of grains offered must be whole grain-rich

13 Meats/Meat Alternates (oz eq) Weekly (daily) amounts required to be offer per child: Grades K (1) 9-10 (1) (2) Minimum 1 1 2

14 Fluid Milk (cups) Weekly (daily) amounts required to be offer per child: Grades: K-12 5 (1) Only fat-free milk may be flavored. Fluid milk with fat content greater than 1% is not allowed. Must offer two choices.

15 Other Specifications: Daily Amount Based on the Average for a 5-day Week. Grades K Min/Max calories Sodium (mg) Saturated Fat (% of calories) Arizona requirement, 2 mg/kcal <10 for all grade groups Further reduction of sodium with be phased in over a ten-year time period

16 Breakfast Options: Traditional Milk, fruit/vegetable/100% juice, 2 grains, 2 meats or 1 of each Enhanced Milk, fruit/vegetable/100% juice, 2 grains, 2 meats or 1 of each Nutrient Standard Milk, 2 sides New Meal Pattern (w/state approval) Milk, fruit, grain

17 Offer vs. Serve A serving method designed to: Reduce food waste Reduce food cost Maintain nutritional integrity of meals served Required for high school level Optional for lower grades Optional at breakfast for all grades

18 New Meal Pattern Offer vs. Serve Lunch: Must offer all 5 components, students may decline up to 2 components Must take ½ cup fruit and/or vegetable Breakfast: Traditional/Enhanced-students select 3 of 4 items offered Nutrient Standard-students select 2 of 3 items offered New Meal Pattern-schools must offer 3 food components that consist of a minimum of 4 food items. Students may decline 1 food item but must select at least ½ cup of fruit. (SBP not required until )

19 Point of Service Point where it can be accurately determined that a reimbursable meal has been served to an eligible student, ideally placed at the end of the serving line Meal counts must be: Reimbursable meals Categorized Without overt identification Each day, each meal

20 POS Exceptions You may place your salad bar AFTER the POS as long as the student has three components (and the required ½ cup fruit and/or vegetable component) before leaving the serving line. --If the child does not have three components or the required serving of fruit and/or vegetable, someone would need to be stationed at the salad bar line to ensure the child took at least a ½ cup serving. Salad bar items DO count towards the nutritional analysis including calorie max/min and required veggie subgroups, and each item must be listed on your production record.

21

22 Salad Bars in the New Meal Pattern Each independent serving line must meet the daily and weekly requirements including vegetable subgroups Or, multiple serving lines may use a centrally located salad bar to meet the vegetable subgroup requirements

23 Go for variety! Recipe for Success Dark green: broccoli, spinach, romaine lettuce & other dark leafy greens Red/Orange: acorn & butternut squash, carrots, sweet potatoes, & tomatoes Beans & Peas (Legumes): black beans, garbanzo beans, kidney beans, lentils, navy beans, pinto beans, white beans, & lentils Starchy: corn, green peas, green lima beans, & potatoes Others: cauliflower, celery, cabbage, mushrooms, green beans, & iceberg lettuce

24 Portion Sizes Multiple food components: -any fruit or vegetable item meeting the 1/8 cup minimum requirement may count toward a component The meal planner should determine a reasonable minimum portion size when planning the salad bar - 1 cup of lettuce counts as ½ cup - 1/8 cup dried cranberries counts as ¼ cup Planned portion sizes should be consistent to provide the minimum daily and weekly fruit and vegetable subgroup requirements Use the Food Buying Guide to determine correct portion sizes

25 Pre-portioned Mixed Vegetable Cup as a Side Item

26 New Meal Pattern Salad Bar Scenarios Serve Only K-8: Q: Students enter the lunch room, choose a milk, go the serving line and are given teriyaki chicken over rice, go through the point of service and are instructed to go to the salad bar and take at least ½ cup of fruit or ¾ cup veggies before going to the table to eat. Is this an appropriate scenario?

27 A: No, for serve only schools students are required to take a full serving of both the fruit and the vegetable, (minimum of ½ cup fruit and ¾ cup vegetables). The school would need a monitor to ensure students were taking both components in the required amounts.

28 Offer vs. Serve: Q: A high school student enters the lunch room, chooses a milk, declines the hot lunch, goes through the salad bar and scoops out ½ cup of spinach salad and ½ cup of grapes and proceeded to the point of service. Is this an appropriate scenario?

29 A: No. If a student selects only three components, and two of these three components are fruits and vegetables, the student may select ½ cup of either the fruit or vegetable, but then must select the full component of the other. 1 cup grapes or 2 cups spinach based on our question. CN #06-13 question 104

30 Menu Planning: Q: Must the school prepare full servings of both fruits and vegetables for every student when OVS is in place?

31 A: No. Schools must plan meals to meet all requirements, but menu planners should take into account participation and selection trends to determine how much food to offer students. Careful menu planning will ensure reimbursable meals are served and minimize food waste.

32 Production Records Proof that reimbursable meals have been planned and served Meal and meal pattern served (breakfast) School Name Date Menu items and recipe # s # of student meals planned by grade groups Portion sizes for each item by grade group

33 Production Records # of adult meals planned Total number of servings actually prepared per menu item Total number of servings actually served and leftover servings Include condiments

34 Salad Bar Etiquette for Students is Very Important! The sneeze guard is there to keep their heads away from the products! Using the utensils each time they reach for something! Alert staff as soon as a spill happens! Take only what they believe they can eat! Have signage to help remind students about appropriate portion sizes. Utilize posters to engage students and remind them of their role.

35 Handling Fresh Produce on Salad Bars to Reduce the Risk of Foodborne Illness Preparation and Set Up Use equipment with food shields or sneeze guards. Consider offering pre-packaged or pre-portioned items. Place a clean and sanitized utensil in each container on the salad bar. Replace utensils at the beginning of each meal period. Label containers to identify foods and condiments. Use dispensers or single-use packages of salad dressing and other condiments. Set up salad bar just prior to serving time. Select container size so that food is used within one meal period. Provide individually wrapped eating utensils, or keep unwrapped utensils in containers with the handles up.

36 Temperature Control & Monitoring Verify that the temperature of equipment is at 41 degrees F or below before use. Check to be sure the bottom of the pan comes into contact with the ice or ice pack, when using them for temperature control. Chill foods to an internal temperature of 41 degrees F or below before placing on the salad bar. Check and record internal temperatures of each food item with a clean, sanitized, and calibrated thermometer before placing it on the salad bar. Check at least every two hours to verify that it remains at or below 41 degrees F. Avoid adding or layering freshly prepared food on top of food already on salad bars. Use a clean cloth dipped in sanitizing solution to wipe surfaces during and between meal periods. Store sanitizing solution away from salad bar.

37 Staff Roles in Creating and Managing Salad Bars Importance of training staff Menu Planners Cooks Servers Cashiers Salad Bar monitor Creativity

Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs. Questions & Answers for Program Operators Revised 2/23/12

Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs. Questions & Answers for Program Operators Revised 2/23/12 Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs General: Questions & Answers for Program Operators Revised 2/23/12 (New or Revised Q/As are italicized) 1. Why

More information

Meal Pattern Success Stories

Meal Pattern Success Stories Meal Pattern Success Stories Lori Adkins, SNS Oakland Schools, MI Amy Harkey, SNS Charlotte-Mecklenburg Schools, NC Adam Simmons Fayetteville Public Schools, AR Copyright 2012 School Nutrition Association.

More information

New Meal Pattern. Standards. USDA s National School Lunch and School Breakfast Programs

New Meal Pattern. Standards. USDA s National School Lunch and School Breakfast Programs New Meal Pattern Requirements and Nutrition Standards USDA s National School Lunch and School Breakfast Programs Agenda Welcome Training i Overview New Meal Pattern Meal Components Dietary Specifications

More information

Creating Healthy Menus with USDA Foods SNA ANC 2013

Creating Healthy Menus with USDA Foods SNA ANC 2013 Creating Healthy Menus with USDA Foods SNA ANC 2013 Overview USDA Foods Background Christina Riley, MS, RD Nutritionist, Food and Nutrition Service School Meals Recipe Resources Scott Richardson, MBA Director

More information

Lee Haney s 60 Day Weight Loss Challenge

Lee Haney s 60 Day Weight Loss Challenge I,, do agree with Lee Haney s 60 Day Loss Challenge that I will begin the following 60 Day Loss Challenge program as of 2014. 1. I will participate in an exercise program on Monday, Wednesday, and Friday

More information

WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016

WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016 WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016 WELCOME!! To a resource for new and not so new school nutrition managers. To a monthly live link to the Bureau of Nutrition

More information

SP 10-2012 - REVISED. Questions & Answers on the Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs

SP 10-2012 - REVISED. Questions & Answers on the Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: MEMO CODE: SUBJECT: TO: April 27, 2012 SP 10-2012 - REVISED Questions & Answers

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in

More information

Eat More, Weigh Less?

Eat More, Weigh Less? Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without

More information

Updated Section 8, Breakfast to correct a typo related to calculating weekly grains.

Updated Section 8, Breakfast to correct a typo related to calculating weekly grains. Breakfast Section 8, Breakfast Update Guide May 18, 2015 April 28, 2015 Updated Section 8, Breakfast to correct a typo related to calculating weekly grains. Updated Section 8, Breakfast to incorporate

More information

FOOD WASTE OPPORTUNITIES CHALLENGES

FOOD WASTE OPPORTUNITIES CHALLENGES FOOD WASTE AMONG SCHOOL OPPORTUNITIES ELEMENTARY CHALLENGES CHILDREN: & MICHAEL MARCENELLE, SCHOOL NUTRITION DIRECTOR, MONTGOMERY COUNTY PUBLIC SCHOOLS CARMEN BYKER, ASSISTANT PROFESSOR, MONTANA STATE

More information

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types

More information

CONNECTICUT STATE BOARD OF EDUCATION Hartford

CONNECTICUT STATE BOARD OF EDUCATION Hartford III.A. CONNECTICUT STATE BOARD OF EDUCATION Hartford TO BE PROPOSED: April 6, 2015 RESOLVED, That the State Board of Education, pursuant to Section 10-215f of the Connecticut General Statutes, approves

More information

Protein Values in Foods

Protein Values in Foods Protein Values in Foods This document is used as reference material to support the Alternative Health Improvement Center s Newsletter article: Eat your Protein! Stay Healthy! located at http://ahicatlanta.com/articles/eat-your-protein-to-stay-healthy.html.

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in

More information

Gaining Weight for Athletes

Gaining Weight for Athletes Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat

More information

** In the beginning it is best to limit your food options. We have provided 3 examples for each meal. You will do best by sticking to this.

** In the beginning it is best to limit your food options. We have provided 3 examples for each meal. You will do best by sticking to this. Female Fat Loss Formula Diet: This is the diet you will follow. There are no foods that are off limits, but rather foods that are emphasized and those that are minimized. Here are the general rules you

More information

Now that I have diabetes, do I have to give up my favorite foods?

Now that I have diabetes, do I have to give up my favorite foods? 14 STAYIng HeALTHY with Diabetes: Simple Steps for HeALTHY Eating Eating healthy can keep your blood sugar in good control. Eating healthy also helps avoid weight gain. These simple steps will get you

More information

My Diabetic Meal Plan during Pregnancy

My Diabetic Meal Plan during Pregnancy My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough

More information

ro INTROduct ioninint

ro INTROduct ioninint ro INTROduct ioninint Chapter 6: Menu Planning and Sample Menus For some participants, the food they eat at the CACFP adult day care program will be the tastiest and healthiest food they will have all

More information

(8 years or younger)

(8 years or younger) What is iron? Iron deficiency in children (8 years or younger) Iron is a mineral found in food that your body needs. It is bound to hemoglobin, which is an important part of red blood cells. Iron helps

More information

LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

More information

Energizing Your Students With School Breakfast and Lunch

Energizing Your Students With School Breakfast and Lunch Energizing Your Students With School Breakfast and Lunch PRESENTERS: Sara L Olson, ScM, RD Alicia White, MS, RD Food and Nutrition Service U.S. Department of Agriculture Today s Session Recap what s new

More information

Contact Us. Best Food Forward: Plan, Shop, Cook, Enjoy!

Contact Us. Best Food Forward: Plan, Shop, Cook, Enjoy! For more information about the Northern Nutrition Association, please contact us at nwtnna@gmail.com Contact Us Email us at nwtnna@gmail.com Bringing home healthy foods is the first step in healthy eating!

More information

Healthy Eating During Pregnancy

Healthy Eating During Pregnancy Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while

More information

SHOP SMART, STORE SAFE

SHOP SMART, STORE SAFE SHOP SMART, STORE SAFE Introduction This lesson gives an older adult audience an opportunity to focus on making the most of their food budgets by sharing strategies for healthy shopping on a budget and

More information

Understanding the Carbohydrate Portions in Gluten Free Foods 1 Portion/Exchange = 15g

Understanding the Carbohydrate Portions in Gluten Free Foods 1 Portion/Exchange = 15g Understanding the Carbohydrate Portions in luten Free Foods 1 Portion/Exchange = 15g Know your Carbohydrate Foods Dairy Fruit Starchy vegetables Breads, cereals, rice, pasta/noodles, biscuits, flour(s)

More information

But what does my body need? (No...it is not just candy and soda!)

But what does my body need? (No...it is not just candy and soda!) Chapter 35: Page 349 In the last chapter, you learned how important your immune system is to your survival. This week, you are going to learn how to keep your immune system strong and ready to protect

More information

Food Groups To Encourage. chapter OVERVIEW

Food Groups To Encourage. chapter OVERVIEW 23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most

More information

21-Day Sample Cycle Menu Child and Adult Care Food Program

21-Day Sample Cycle Menu Child and Adult Care Food Program The abbreviation to the left of each menu item indicates the meal pattern component supplied. The following abbreviations are used: G/B = Grains/Breads; M/MA = Meat/Meat Alternate; F/V = Fruit/Vegetable;

More information

The Five Food Groups and Nutrition Facts

The Five Food Groups and Nutrition Facts session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This

More information

Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of

Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of r Fibe An important part of a healthy diet is eating a variety of fiber-rich foods, including whole-grain breads and cereals, fruits and vegetables, beans and nuts. Fiber is an important part of your diet.

More information

1. Deciding on the Food Budget and Which Foods to Spend Most Money on.

1. Deciding on the Food Budget and Which Foods to Spend Most Money on. Ideas Meal and planning tips for to fit eating your budget together Here is a plan to help you make the most of your food budget to promote health and well being for you and your family. Try working through

More information

Mealtime Memo. Timesaving Tips for Mealtime

Mealtime Memo. Timesaving Tips for Mealtime Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 6, 2009 Timesaving Tips for Mealtime Family day care home providers have a busy day. It starts

More information

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising Detox Menu Guide We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising moderately will help boost your results and

More information

Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards In 2008,

More information

Department of Agriculture

Department of Agriculture Vol. 77 Thursday, No. 17 January 26, 2012 Part II Department of Agriculture Food and Nutrition Service 7 CFR Parts 210 and 220 Nutrition Standards in the National School Lunch and School Breakfast Programs;

More information

Lessons Learned from the NYC SchoolFood Plus Evaluation

Lessons Learned from the NYC SchoolFood Plus Evaluation Presentation to Institute of Medicine Committee to Review National School Lunch and Breakfast Programs Lessons Learned from the NYC SchoolFood Plus July 9, 2008 Ted Spitzer, President SchoolFood Plus Collaborative,

More information

Carbohydrate counting a pocket guide

Carbohydrate counting a pocket guide counting a pocket guide www.bayerdiabetes.ca Contents Starches 3 Vegetables 4 Fruit/Fruit juices 5 Milk/Yoghurt 5 Fast foods 6 Proteins (meat/meat substitutes) 6 Drinks 6 Sweets/Sugary foods 7 Combination

More information

Do children with diabetes need a special diet?

Do children with diabetes need a special diet? Do children with diabetes need a special diet? No! The basic nutritional needs of a child or adolescent with diabetes is the same as their peers Healthy eating is important for all children Children with

More information

Healthy Eating for Diabetes

Healthy Eating for Diabetes Healthy Eating for Diabetes What is diabetes? Diabetes is when your blood sugar (glucose) levels are higher than normal. For some people, this is because the insulin in their body doesn t work as well

More information

Snack Foods and Beverages In Washington D.C. Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In Washington D.C. Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In Washington D.C. Schools A comparison of state policy with USDA s nutrition standards

More information

School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP)

School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP) School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP) Goals This is a United States Department of Agriculture (USDA) program that focuses on creating healthier school environments

More information

Smoothies Offered in Child Nutrition Programs Guidance

Smoothies Offered in Child Nutrition Programs Guidance Smoothies Offered in Child Nutrition Programs Guidance 1. Can smoothies be offered to meet the fluid milk, meat/meat alternate, vegetable, fruit, and grain components? a) Milk and fruit can be credited

More information

Carbohydrate Counting

Carbohydrate Counting Carbohydrate Counting What is Carbohydrate Counting? Carbohydrate counting is a meal-planning tool that many people use to manage their blood sugar. Carbohydrate counting, or carb counting, is done by

More information

Healthy Menu Planning

Healthy Menu Planning Healthy Menu Planning Please save paper and print the pages of this resource back-to-back! Table of Contents Considerations for Planning Menus... 4 Menu Planning Principles... 4 Menu Cycling...5 Guidelines

More information

ChildcareNashville.com

ChildcareNashville.com ChildcareNashville.com childcare nashville/cooks academy We started with 12 child care centers... We have grown to 27 Cooks Academy participants and over 90 Childcare Nashville providers. The following

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

You can eat healthy on any budget

You can eat healthy on any budget You can eat healthy on any budget Is eating healthy food going to cost me more money? Eating healthy meals and snacks does not have to cost you more money. In fact, eating healthy can even save you money.

More information

A Guide to Reducing Dietary Sodium Intake

A Guide to Reducing Dietary Sodium Intake Salt and High Blood Pressure A Guide to Reducing Dietary Sodium Intake A Look at the DASH eating plan My Plate Basics Sodium is a mineral element most commonly found in salt (sodium chloride) Sodium occurs

More information

Healthy Foods for my School

Healthy Foods for my School yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place

More information

Maintaining Nutrition as We Age

Maintaining Nutrition as We Age SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging

More information

Opportunities to Drive Produce Sales to Schools. Sponsored by:

Opportunities to Drive Produce Sales to Schools. Sponsored by: Opportunities to Drive Produce Sales to Schools Sponsored by: Speakers Bertrand Weber, Director of Culinary and Nutrition Services, Minneapolis Public Schools, MN Cynthia Holt, CESA Purchasing, Wisconsin

More information

Carbohydrate Counting

Carbohydrate Counting COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546 FCS3-546 Carbohydrate Counting Ingrid Adams, Dietetics and Human Nutrition What is

More information

Importance of a Meal Plan Meal Plan Guidelines

Importance of a Meal Plan Meal Plan Guidelines Importance of a Meal Plan Losing weight is a feat which has been proven to be easy for some, and very difficult for others. In many cases simply going to the gym does not live up to the expectations of

More information

Food Sources of Fibre

Food Sources of Fibre Food Sources of Fibre Information About Fibre Fibre includes all parts of plant foods that your body can't digest or absorb. Fibre is also known as roughage or bulk. Insoluble fibre helps promote regularity

More information

A Beginner s Guide to Carbohydrate Counting

A Beginner s Guide to Carbohydrate Counting A Beginner s Guide to Carbohydrate Counting This slide show explains: What foods contain carbohydrates How much of these foods you can eat Where to look up the carb content of foods Pia has a Bachelors

More information

Diet, activity and your risk of prostate cancer

Diet, activity and your risk of prostate cancer Diet, activity and your risk of prostate cancer Prostate cancer is the most common cancer in men in the UK. About one in eight men (12.5 per cent) will get prostate cancer at some point in their lives.

More information

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber: Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber

More information

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels.

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels. Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.

More information

DIABETES & HEALTHY EATING

DIABETES & HEALTHY EATING DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar

More information

Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards The Food

More information

Nutritional Glossary. Index of Contents

Nutritional Glossary. Index of Contents Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.

More information

1800 Calorie Meal Plan. Jessica Iannotta Department of Nutritional Sciences UMDNJ School of Health Related Professions

1800 Calorie Meal Plan. Jessica Iannotta Department of Nutritional Sciences UMDNJ School of Health Related Professions 1800 Calorie Meal Plan Meal Portion Food Calories DAY 1 Breakfast 1 cup Hot Oatmeal, cooked, unsweetened 150 1 banana 120 1 Amy s Bean & Rice Burrito 280 (in the frozen foods section of your grocery store

More information

February 2006. 23 Best Foods for Athletes

February 2006. 23 Best Foods for Athletes 23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of

More information

Nutrition Requirements for Foods and Beverages Sold During the Regular School Day throughout the School Campus

Nutrition Requirements for Foods and Beverages Sold During the Regular School Day throughout the School Campus Nutrition s for Foods and Beverages Sold During the Regular School Day throughout the School Campus THIS RULE PERTAINS TO ALL SCHOOLS THAT PARTICIPATE IN THE NATIONAL SCHOOL LUNCH PROGRAM (NSLP) In June

More information

Carbohydrate Counting (Quiz Number: Manatee3032009)

Carbohydrate Counting (Quiz Number: Manatee3032009) Page 1 The goal of Carbohydrate Counting is to make clear to you which foods affect your blood glucose and then to spread these foods evenly throughout the day (or to match insulin peaks and durations).

More information

Making Healthy Food Choices. Section 2: Module 5

Making Healthy Food Choices. Section 2: Module 5 Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How

More information

Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months?

Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months? Banner 1 Table 1 Page 1 Q5. What is your household income? Table 2 Page 2 Q6. What is your marital status? Table 3 Page 3 Q7. How many dependent children do you have? Table 4 Page 4 Q8. In which state

More information

Participant Group Nutrition Education outline: Get the Skinny on Milk

Participant Group Nutrition Education outline: Get the Skinny on Milk Participant Group Nutrition Education outline: Get the Skinny on Milk Lesson Plan adapted from California WIC This group NE outline uses a facilitated discussion format, including a tasting activity. Select

More information

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1 Day 1 Tomato & Basil Omelet* (see recipe) 1 large egg 73.5 0.4 6.3 5 2 large egg whites 34.3 0.5 7.2 0.1 1/4 cup chopped tomato 8.1 1.8 0.4 0.1 2 Tbs grated parmesan cheese 43.1 0.4 3.9 2.9 2 Tbs chopped

More information

Personalized Meal Plans

Personalized Meal Plans Personalized Meal Plans What 4 better choices will you make today? Making better, smarter choices is the key to managing your weight. The BodyKey program helps you do that every day, with delicious shakes,

More information

Eat more fruits and vegetables

Eat more fruits and vegetables week 2 itinerary: GET N YOUR FRUITS AND VEGGIES! Eat more fruits and vegetables One of the best ways to improve your diet, get healthy, and begin to lose weight is by eating more fruits and vegetables!

More information

LIFE-II FOOD DEMONSTRATION RECIPES Nutrition Education for Wellness Program

LIFE-II FOOD DEMONSTRATION RECIPES Nutrition Education for Wellness Program FOOD DEMONSTRATION RECIPES Nutrition Education for Wellness Program encourages collaboration with the Host Agency representative. responsibilities will be to provide the worksheets, lessons, and recipes

More information

Appendix A Food Sources of Vitamins and Minerals

Appendix A Food Sources of Vitamins and Minerals Appendix A Food Sources of Vitamins and Minerals Appendix A 229 Appendix A Food Sources of Vitamins and Minerals Vitamin A (Retinol) Food Amount IU* Liver 3 oz 45,400 Crab 2 cup,680 Egg medium 590 Fats

More information

17 Day Diet Cycle 1 Sample Menus

17 Day Diet Cycle 1 Sample Menus 17 Day Diet Cycle 1 Sample Menus Day 1 Hot Water with Lemon 1/2 Cup of Non-Fat Plain Yogurt 4-5 Strawberries cut up Sweetener Grilled Chicken Breast on bed of lettuce, carrots, cucumber, and cherry tomatoes

More information

Diabetes Nutrition. Roseville & Sacramento Medical Centers. Health Promotion Department Nutritional Services

Diabetes Nutrition. Roseville & Sacramento Medical Centers. Health Promotion Department Nutritional Services Diabetes Nutrition Roseville & Sacramento Medical Centers Health Promotion Department Nutritional Services Agenda Blood sugar goals Factors that affect blood sugar Diet Options: Menus, Exchange Lists,

More information

STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS

STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS 54 \ T HE U LTIMATE W EIGHT S OLUTION F OOD G UIDE STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS The Rapid Start menus supply an average of 1,100 to 1,200 calories a day, with approximately 30

More information

Canada s Food Guide Jeopardy

Canada s Food Guide Jeopardy Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous

More information

Eating more fibre. This handout provides you with tips on how to increase the amount of fibre in your diet.

Eating more fibre. This handout provides you with tips on how to increase the amount of fibre in your diet. Eating more fibre This handout provides you with tips on how to increase the amount of fibre in your diet. Why do I need fibre in my diet? Fibre in the diet is important for good health. Fibre can promote

More information

Cooking A World of New Tastes

Cooking A World of New Tastes Cooking A World of New Tastes S E G M E N T 2 Cooking With Moist Heat Steaming Boiling Glazing Segment 2 Cooking With Moist Heat 19 S E G M E N T 2 Cooking With Moist Heat Learning Objectives Apply steaming

More information

Resources for Carbohydrate Counting

Resources for Carbohydrate Counting Resources for Carbohydrate Counting The Diabetes Carbohydrate and Fat Gram Guide By LeaAnn Holzmeister, RD, CDE American Diabetes Association See contact information below The Doctor s Pocket Calorie,

More information

Welcome to the Administrative Review Webinar, which will help you prepare for the 2015 16 Administrative review process.

Welcome to the Administrative Review Webinar, which will help you prepare for the 2015 16 Administrative review process. Welcome to the Administrative Review Webinar, which will help you prepare for the 2015 16 Administrative review process. 1 USDA has established minimum professional standards requirements for school nutrition

More information

Carbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator

Carbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Carbohydrate Counting for Patients with Diabetes Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Program Purpose To increase knowledge of carbohydrate counting skills for nurses

More information

Eating Well with. Canada s Food Guide

Eating Well with. Canada s Food Guide Eating Well with Canada s Food Guide Recommended Number of Food Guide Servings per Day Children Teens Adults Age in Years Sex 2-3 4-8 9-13 14-18 19-50 51+ Girls and Boys Females Males Females Males Females

More information

Motivating Kids to Eat Healthy L/O/G/O

Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy Ginain Grayes Heather Wellings, R.D. Hillsborough County School District Tampa, Florida Objectives How to provide a fun and interactive

More information

DRY BEAN RECIPES. Beans, Beans and More Beans Soup

DRY BEAN RECIPES. Beans, Beans and More Beans Soup DRY BEAN RECIPES Beans, Beans and More Beans Soup ¼ cup each dry Black Beans, Cranberry Beans, Pinto Beans and Light Red Kidney Beans 1 cup dry Navy Beans 6 cups water ½ cup onion, diced 2 cloves garlic,

More information

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET You ll be surprised at how affordable, delicious & convenient your own meals can be! the Great Plate:

More information

Mealtime Memo. How to Use Mealtime Memos for Training

Mealtime Memo. How to Use Mealtime Memos for Training Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 5, 2009 How to Use Mealtime Memos for Training Ongoing staff training and professional development

More information

Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom )

Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom ) NOTES \bookfoldsheets0\bookfoldsheets0\book Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom ) Leaflet prepared by Rita Uckardas, Dt.P., in collaboration with Stéphanie Caron,

More information

10 Healthy Crockpot Freezer Meals in 1 Hour

10 Healthy Crockpot Freezer Meals in 1 Hour 10 Healthy Crockpot Freezer Meals in 1 Hour Recipes Page Number 1. Crockpot Sweet and Sour Pork Chops 1 2. Crockpot Tomato Basil Chicken 2 3. Crockpot Southwestern Chicken Chili 3 4. Crockpot Brown Sugar

More information

Nutrition and Chronic Kidney Disease

Nutrition and Chronic Kidney Disease Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help

More information

How to Increase Volume in Your Meals

How to Increase Volume in Your Meals How to Increase Volume in Your Meals By adding certain types of food to your diet and drinking more water, you can actually increase the amount of food you eat, while staying within your fat gram and calorie

More information

Nutrition Guidelines for Diabetes

Nutrition Guidelines for Diabetes Nutrition Guidelines for Diabetes Eating healthy foods and keeping a healthy body weight are very important parts of a diabetes treatment plan. A healthy diet and weight helps to keep your blood sugar

More information

Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Provided by Cattlemen s Beef Board and National Cattlemen s Beef

Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Provided by Cattlemen s Beef Board and National Cattlemen s Beef Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Provided by Cattlemen s Beef Board and National Cattlemen s Beef Association. May be duplicated for instructional purposes.

More information

Bariatric Surgery: Step III Diet

Bariatric Surgery: Step III Diet Bariatric Surgery: Step III Diet This diet is blended foods with one new solid food added daily. The portions are very small to help prevent vomiting. Warning: This diet does not have enough calories,

More information

# Starch # Fat # Fruit # Free Foods. # Other Carbohydrates # Fast Foods # Vegetable. # Meat and Meat Substitutes

# Starch # Fat # Fruit # Free Foods. # Other Carbohydrates # Fast Foods # Vegetable. # Meat and Meat Substitutes FCS8750 Healthy Meal lans 1 Linda B. Bobroff 2 What Is a Meal lan? A meal plan is a guide to help you plan daily meals and snacks. It allows you to eat foods that you enjoy and that provide a good balance

More information

Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate

More information

Just Eat More (fruit & veg) Just Eat More (fruit & veg) Remember to eat a wide variety of fruit and vegetables and aim for at least 5 A DAY.

Just Eat More (fruit & veg) Just Eat More (fruit & veg) Remember to eat a wide variety of fruit and vegetables and aim for at least 5 A DAY. 12 chunks of canned pineapple 7 cherry tomatoes 1 medium pear 1 medium apple 1 cereal bowl of mixed salad 2 halves of canned peaches 2 satsumas 1 tablespoon of raisins 1 handful of vegetable sticks 1 handful

More information